← Back to Search Results
American, Italian
Butternut Squash Soup with Parmesan and Sage

Photo by: Ben Fink, from Park Avenue Potluck Celebrations, Rizzoli, 2010
Comments: 0
 

Recipe

Kathy Thomas

This soup has a long history--I concocted it as a newlywed when most of the butternut squash soup recipes I tried were too sweet. I began serving it from Italian coffee mugs at relaxed fall suppers and eventually it became part of our Thanksgiving dinners.

Yield: Makes 6 to 8 servings

Ingredients

  • 1 butternut squash, peeled, cut in half, seeded, and cubed
  • 2 leeks, white part only, cleaned and chopped
  • 2 carrots, sliced
  • ½ cup chopped onion
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 4 cups well-seasoned chicken stock
  • 2 cups freshly grated Parmigiano-Reggiano
  • ½ cup heavy cream, optional
  • Sage leaves for garnish
  • Extra virgin olive oil for drizzling, optional

Directions

Place the squash, leeks, carrots, and onion in a saucepan. Add the butter and salt, cover, and cook over low heat until the vegetables start to soften, 10 to 15 minutes. Add the chicken stock, bring to a simmer, and cook, covered, until the vegetables are soft, about 30 minutes.

Meanwhile, preheat the oven to 350 degrees.

Using a tablespoon, drop about 24 small mounds of the cheese onto a nonstick baking sheet. Place in the oven and bake until the cheese melts and forms lacy crisps. Remove from the oven and cool. Set aside.

When the vegetables are soft, cool briefly, then puree them, along with the stock, in a blender or food processor in two batches. Return the puree to the saucepan and bring to a simmer. Season with salt to taste. Add the heavy cream, if using, and heat through. Serve in bowls or mugs, each garnished with Parmesan crisps and a sage leaf. If you like, drizzle the surface of the soup with olive oil.

Notes

These cheese crisps are what Italians from the Friuli region in the northeastern and part of the country call frico. Even without the soup they are wonderful to serve as cocktail nibbles, alongside a salad or to garnish a plate of risotto.


© 2009 The Society of Memorial Sloan-Kettering Cancer Center and Florence Fabricant
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and does not include optional heavy cream or extra virgin olive oil for drizzling.

251kcal (13%)
865mg (36%)
24g
3g
12g (18%)
0g
7g (33%)
4g
1g
33mg (11%)
7g
14g
62mg
656mg
824mcg RAE (27%)
28mg (47%)
356mg (36%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
mexican-everyday Mexican Everyday
by Rick Bayless
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?